Savory Baked Ricotta with Fig, Pine Nut and Greens Toss

 

 

 

I bought a 2-lb. container of fresh figs from Trader Joe’s because I couldn’t resist the great price. I knew I had fig recipes tucked away somewhere. A quick search of my collection from magazines and library books turned up this recipe from the cookbook Piatto Unico by Toni Lydecker. “This elegant dish makes a lovely lunch or light dinner.

I made a few changes to cut fat and calories, using part-skim ricotta and fat-free half-and-half. Use whole milk ricotta and the heavy cream (if you don’t mind the extra fat and calories) for a creamier texture. Next time I would add a chopped fresh herb such as thyme or rosemary. I added a little brown sugar to the vinaigrette. I often find such dressings too sharp, so I usually add a sweet component.

Joe ate his baked ricotta separately from the salad. A house guest and I liked to eat bites of the ricotta with salad. We liked the combinations of textures and flavors.

 

 

Savory Baked Ricotta with Fig, Pine Nut and Greens Toss

 

 

Unsalted butter, for the ramekins

3 large eggs

1 lb. ricotta cheese

1/4 cup heavy cream (I used fat-free half-and-half)

1/2 cup grated aged pecorino cheese (I used a mix of Asiago and Parmesan)

1/2 tsp. sea salt or kosher salt

Freshly ground black pepper

 

 

Preheat the oven to 375. Butter 4 one-cup ramekins, 8 small ramekins or a 9-inch pie plate.

In a medium bowl, beat the eggs with a whisk. Add the ricotta, whisking until smooth. Add the cream, half the cheese and salt and pepper (and fresh herbs). Whisk until smooth.

Divide the seasoned ricotta among the ramekins, smoothing the surface. Sprinkle with remaining cheese. Bake in the upper half of the oven until mixture pulls away from the edges of the ramekins, about 15 to 20 minutes. If the tops aren’t brown, place under the broiler briefly.

Remove the ramekins from the oven; a metal spatula helps. Let them cool 5 minutes. Place each on one side of a plate (if using a pie plate, cut into wedges). Using tongs, arrange the salad on the other side.

 

Salad:

2 tbsp. extra-virgin olive oil

1 tbsp. fig balsamic vinegar, or 2 to 3 tsp. white balsamic vinegar

2 tsp. packed brown sugar

Pinch sea salt or kosher salt

Freshly ground black pepper

1 head Boston lettuce or other soft greens, torn into small pieces (about 6 cups)

4 to 6 fresh or dried figs, quartered*

2 tbsp. toasted pine nuts

 

Combine olive oil, vinegar and brown sugar in a bowl. Whisk to emulsify and add salt and pepper to taste. Add the greens, figs and nuts and toss.

*Instead of figs, you can substitute another fresh or dried fruit, such as ripe pear or dried cranberries.

 

Makes 4 main-dish servings or 6 to 8 smaller servings